Table of contents for The banquet : dining in the great courts of late-Renaissance Europe / Ken Albala.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.


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Contents
 Preface
 Acknowledgments
 1. Setting the Stage--Setting the Table
 2. An Introduction to Ingredients and Wild Food
 3. Dairy
 4. Spices and Garnishes
 5. Vegetables and Fruit
 6. Starches and Pasta
 7. Wine and Alcohol
 8. Nations
 9. Staff and Carving
 10. Condemnation
 11. Recipes
 Notes
 Glossary
 Bibliography
 Index

Library of Congress Subject Headings for this publication:

Dinners and dining -- Europe -- History.
Food habits -- Europe -- History.